Wagyu Extravaganza

The start.

I had heard that there was a butcher shop carrying uncut Wagyu Beef loins and sure enough. Market Meats on 4th ave. It turns out that it is owned and operated by Zul Suleman, Saints '84... and having been a butcher for 20 years, he loves his meat (9 years at Market Meats). His father owned Suleman Meats, apparently right next door to Save-On-Meats on Hastings.

They had strip loin and ribeye. Ribeye is apparently a little fattier than strip, and it wil be readily apparent why I went for the leaner of the two cuts.

Just look at that marbling...

Standard 1 1/2" thickness - but it kind of looks a bit too thick.

You should probably be sitting down for this. I know I needed to. Actually, I had to lie down for a bit.

Vacuum bagged with salt and pepper ready for the sous vide.

More vacuum baggery (Ignore the temperature gauge there in the background)

It should have been in the water bath for about an hour(?) at 53 degrees C, but someone forgot to reset the bath temperature, and it ended up getting exposed to 60 degree C temperatures for the first 30 minutes or so. It didn't seem to affect it any. What's missing here is the 1 minute per side on a hardwood fired charcoal grill at over 550 degrees F. The perfect sear.

The finished product.

Most of the way through - you probably didn't need to see that.

As far as I got.

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